Understanding Food Cart Tiers
There are four types of MFFs that can be registered with SCC:
No food preparation (FP24) - Veggielution has three of these carts!
All items are prepackaged foods or whole uncut produce and seafood only (ex: prepackaged ice cream trucks/carts, produce vehicles)
Limited food preparation (FP25) - Veggielution has three of these carts!
Includes preparing beverages that are for immediate service, in response to an individual customer order
Includes most push carts with a food compartment
Includes shaving of ice, blending of beverages
Includes heating, steaming or boiling of hot dogs/tamales, frying churros
Does not include hot holding of non-prepackaged potentially hazardous foods (except for roasting of corn on the cob, steamed or boiled hot dogs/tamales in the original inedible wrapper
Full food preparation (FP26) - Occupied Vehicle (Food Truck/Trailer/Van) - This is the Veggielution truck!
Includes full food service operations
Includes cooking, heating, hot holding, cooling, and reheating of potentially hazardous foods, extensive handling and assembly of PHFs.
Hot holding items other than hot dogs, tamales, or corn on the cob
Full food preparation (FP26) - Non-occupied Vehicle (Food Cart)
Includes heating, frying, baking, roasting, popping.
Includes cooking and seasoning to order
Includes slicing and chopping on heated surface during the cooking process ONLY
Includes cooking PHFs to order.
No cooking of PHFs for later use
No washing of foods
No thawing/reheating or hot holding of PHFs
No grinding of raw ingredients or PHFs
No cooling of cooked PHFs
Veggielution Food Cart Operating Guidelines
When starting operation for the day
Setup propane, battery, plugged in, hot water/hot water pumps, sinks you need to set up. This step is important to complete first so the water has time to heat up.
Plug in the fridge.
Ensure the cart has plenty of latex gloves, aprons, and general supplies.
Maintain good hygiene: clean nails, hair tied back and covered.
Ensure there are lids or cases to cover food. Food cannot be out on display without a cover on.
Ensure all pre-packed foods have a sticker on it with all the ingredients and date when it was packaged.
If you are serving hot food, you don’t need to have a list of ingredients.
Tamales are already made, and then sold in the tamale cart. The hot trays must keep the tamales at exactly 135F. This is called hot holding.
Temperature log: Check it every 30 minutes. It is very important to know that your food is safe and it is good for inspections and keeping people healthy. When making the tamales, log the temperatures from when they are made to when they are served. (See the Appendix for an example.)
Known Food Cart Manufacturers
Gallery (Formally known as Carts of Colorado)
5420 S. Quebec St. #204
Greenwood Village, CO 80111
1-800-227-8634
El Monte Catering Truck and Carts
1067 S. 5th Street
San Jose, CA 95112
Jorge Gomez
(408) 516-6973
Bill Moore
Moore Marketing
668 N. Coast Hwy. #1191
Laguna Beach, CA 92651
(714) 335-7077
Kareem Manufacturing Company
4423 S. Vermont Avenue
Los Angeles, CA 90337
(323) 234-0724
U.S. Catering
30987 San Benito Street
Hayward, CA 94544
Luis Soto
(510) 441-1927
California Catering Truck Mfg. Co., Inc.
15329 S. Colorado Ave.
Paramount, CA 90723
(310) 408-2377
RBI Catering Truck
1391 N. 10th Street
San Jose, CA 95112
(408) 903-6522
Equipment Retailers (Known Veggielution Contacts)
San Jose Area
Dong Vinh Restaurant Equipment and Supplies
1979 Monterey Rd Suite #120, San Jose, CA 95112
(408) 298-4445
Castillo Sales
233 Commercial St, San Jose, CA 95112
(408) 993-1536
Central Cash and Carry
190 Keyes St, San Jose, CA 95112
(408) 975-2485
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